Mr. Floyd's Barbecue Chicken

Name: Mr. Floyd's Barbecue Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Bbq, Barbecue
Ingredients: 4 teaspoons brown sugar; 59 milliliters butter or margarine; 4 Tbsps dry mustard; 4 teaspoons red hot sauce; 237 milliliters water; 237 milliliters white wine vinegar; 1 kilograms whole chicken, cut into quarters; 4 teaspoons Worcestershire sauce

The recipe Mr. Floyd's Barbecue Chicken could satisfy your American craving in approximately 45 minutes. One serving contains 121 calories, 8g of protein, and 9g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 16. It is perfect for Father's Day. It is a good option if you're following a gluten free and fodmap friendly diet. If you have brown sugar, hot sauce, mustard, and a few other ingredients on hand, you can make it.

Instructions

Cook fist 7 ingredients in a large saucepan over medium heat, stirring occasionally, 15 minutes or until mixture is thoroughly heated.

Equipment you will use

Sauce Pan

Reserve 1 cup barbecue sauce to serve with chicken.

Ingredients you will need

Barbecue Sauce

Whole Chicken

Dip chicken in remaining sauce, and place on grill.

Ingredients you will need

Whole Chicken

Dip

Equipment you will use

Grill

Grill chicken according to directions below, basting every 30 minutes by dipping in sauce and returning to grill (do not dip chicken the last 5 minutes of cooking).

Ingredients you will need

Whole Chicken

Dip

Equipment you will use

Grill

Place cooked chicken in reserved 1 cup sauce (not marinade), and cover to keep warm until serving.

Ingredients you will need

Cooked Chicken

Marinade

Sauce

Place 2 cups hickory, mesquite, or other wood chips in the center of a large square of heavy-duty aluminum foil; fold into a rectangle, and seal. Punch holes in top of packet. Preheat one side of grill, leaving center empty, for 20 minutes.

Ingredients you will need

French Fries

Punch

Equipment you will use

Aluminum Foil

Grill

Place packet on cooking grate over unlit side. Grill, covered with grill lid, 2 hours and 15 minutes or until done (170). Baste as directed.

Equipment you will use

Grill

Direct Cooking: Preheat grill over low heat, under 300, for 20 minutes.

Equipment you will use

Grill

Place chicken, skin side up, on cooking grate. Grill, covered with grill lid, over low heat 1 hour and 15 minutes or until done. (Don't turn chicken.) Baste as directed.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Indirect Cooking: Soak 2 cups hickory wood chips in cold water for 30 minutes; drain. (Wood chips for the gas grill are not soaked in water because they're encased in foil and placed on the cooking grate.) Prepare fire by piling charcoal on each side of grill, leaving center empty.

Ingredients you will need

French Fries

Water

Equipment you will use

Grill

Aluminum Foil

Let charcoal burn for 30 minutes, or until flames disappear and coals turn white.

Sprinkle chips over hot coals. Arrange chicken, skin side up, on cooking grate in center of grill (not directly over coals). Cook covered with grill lid, for 50 minutes to 1 hour or until done. (Don't turn chicken.) Baste as directed.

Ingredients you will need

Whole Chicken

French Fries

Equipment you will use

Grill

Note: For these methods, we prefer to use a 3-pound chicken whole chicken cut into quarters, which tend to cook more evenly. If using chicken pieces, remove drumsticks and wings from the grill a little earlier to keep them from burning.

Ingredients you will need

Chicken Pieces

Whole Chicken

Chicken Drumsticks

Chicken Wings

Equipment you will use

Grill

Equipment

Sauce Pan

Grill

Aluminum Foil

Ingredients

Servings:

4teaspoons

brown sugar 59milliliters

butter or margarine 4Tbsps

dry mustard 4teaspoons

red hot sauce 237milliliters

water 237milliliters

white wine vinegar 1kilograms

whole chicken, cut into quarters 4teaspoons

Worcestershire sauce

Recommended wine: Zinfandel, Rose Wine

Barbecue on the menu? Try pairing with Zinfandel and rosé Wine. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. You could try The Prisoner Wine Company Saldo Zinfandel ( half-bottle). Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 23 dollars per bottle.